Surf Pie

I am married to a man who loves nothing more than spending his free time sitting on a surfboard in the freezing Atlantic Ocean. I myself, much prefer hitting the surf in slightly warmer climates! However, after a winter’s day spent in Lahinch, this Surf Pie is his dish of choice to feed the hunger and warm the soul.

The wholesome recipe can also be enjoyed as a family dinner over the winter months. There is no strong fishy smell so it could be a great way to get fish into either you or your kids’ diet. We have also made this recipe using corn flour, so it is a perfect gluten free option.

Oh, and for anyone interested in giving surfing a go over the winter months in Lahinch we’d always recommend giving Ben’s Surf Clinic a shout.

Surf Pie

• Serves: 4
• Tin Casserole dish
• Oven Temp: 200oc / Gas mark 6
• Preparation Time: 20mins
• Total Cooking Time: approx 1hr
• Home Freezing: Yes
• Recommendation: Enjoy with an Irish craft stout followed by a power nap

Ingredients

• 700g of Fish mix eg. salmon, haddock, hake, Pollock – skinned, boned and cut into chunks
• 1 medium leek washed and chopped
• 100g broccoli
• 100g of peas
• ½ onion, finely chopped
• 2 cloves of garlic chopped
• 1 bay leaf
• 50ml of water
• 50g of corn flour
• 600ml of milk

Topping

• 900g of potatoes sliced (about .5/1 cm thick)

1. Place the milk, leek, onion, garlic and bay leaf in a saucepan and bring to the boil.
2. Reduce the heat, add the fish, broccoli and peas and simmer for 6 to 8 minutes.
3. In a glass add your corn flour and water. Stir until the mixture resembles milky water. Add to your fish mixture and stir gently until it starts to thicken.
4. Simmer gently for a further 5 minutes. Ensure to stir occasionally.
5. In a greased casserole dish add the creamy fish & veggie mixture.
6. Top with your sliced potatoes and bake in the oven for 35 to40 minutess until potatoes are golden and cooked through.
7. Leave to stand for 5 minutes before serving on warm plates!